Italian Stuffed Artichokes
COOK TIME: 30 Minutes
PREP TIME: 15 Minutes
MAKES: 2 - 4 Servings
2 DOLE® Artichokes
1 tablespoon water (15 mL)
1/3 cup soft fresh bread crumbs (20 g)
1/3 cup shredded mozzarella cheese (30 g)
2 thin slices sopressata or salami, finely chopped
3 tablespoons chicken broth (45 mL)
2 tablespoons chopped fresh parsley (30 mL)
Salt and ground black pepper, to taste
Cut off stems and remove a few bottom leaves of artichokes. Slice off top third and discard. Trim leaf tips, if desired.
Place artichokes, stem-side up, in large microwave-safe bowl; add water. Cover bowl with plastic wrap, venting one edge for steam to escape. Microwave on HIGH 8 to 10 minutes or until just tender and outer leaf pulls out easily. Let stand, covered, until cool enough to handle.
Cut artichoke in half; discard inner, prickly, purple leaves and choke.
Combine bread crumbs, cheese, salami, broth, parsley, salt and pepper, to taste.
Arrange cooked artichoke halves cut-side up, in 8-inch (2L) square baking dish, sprayed with nonstick cooking spray. Spoon mixture equally into each half. Bake at 350° F (175° C), 15 to 20 minutes or until filling is lightly browned.